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Pork Tenderloin with Couscous

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Nutrition Facts

Serving Size: 8 oz (227 g )
Amounts Per Serving
Calories 280
Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1.5g 8%
Trans Fat 0g  
Cholesterol 40mg 13%
Sodium 100mg 4%
Potassium 220mg 0%
Total Carbohydrate 35g 12%
Dietary Fiber 2g 8%
Sugars 1g  
Protein 20g  
 
Vitamin A 2% Vitamin C 25%
Calcium 2% Iron 8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 8 Servings
Serving Size: 8 oz

Ingredients

Amount Ingredients
Pork Marinate
1/4 cup Olive Oil
2 Tbsp. Lemon
3 Tbsp. Custom Culinary® Gold Label True Foundations™ Chicken Liquid Stock Concentrate
1/2 Tbsp. Garlic, Minced
2 ea. Pork Tenderloin, Trimmed, Approximately 1lb.
Cous Cous
1 qt. Water
2 Tbsp. Custom Culinary® Gold Label True Foundations™ Vegetable Liquid Stock Concentrate
1 qt. Cous Cous
1 cup Assorted Colored Bell Peppers, Small Diced

Recommended Product: 6810 Gold Label True Foundations™ Vegetable Liquid Stock Concentrate

Directions

  1. In a medium mixing bowl, blend olive oil, lemon, Gold Label True Foundations™ Chicken Liquid Stock Concentrate and garlic.
  2. Add pork tenderloins and coat evenly.
  3. Cover and refrigerate at least 1 hour or overnight for best flavor infusion.
  4. To prepare cous cous, in a 4 qt. sauce pot, add water and blend Gold Label True Foundations™ Vegetable Liquid Stock Concentrate and prepare cous cous per package instructions. During the last 8-10 minutes of cooking, add diced peppers.
  5. For roasting marinated pork tenderloin, pan sear each pork tenderloin in a sauté pan over high heat until golden on each side. Place pan into a 350°F oven for approximately 20-25 minutes until desired temperature. Remove from oven and allow to rest 10-15 minutes before slicing.
  6. Serve approximately 4 oz. of sliced pork over 1 cup of prepared cous cous for each portion.

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